Marry Me Chicken Recipe (2024)

I have been making this for years. I pound my chicken cutlets and by the time it’s done they’re are falling apart tender. I add a lot more broth and thicken it with the flour from the chicken. I also add a half pound of cooked pasta and a lot of raw baby spinach at the end - it melts from the heat and makes this a true one pot meal. I always have enough for at least 2 nights!!

Made this tonight. Didn’t have cream so used whole milk and some flour to thicken. We don’t like SDT so I used a can of petite diced tomatoes drained and it was delicious. Served it over rice. Was very good, easy and came together quickly. Marry me tho? Maybe not lol. Sleep with me, maybe haha.

You don't need to use that much oil & butter to make this dish, 1/2 the amount is sufficient . You can also use milk, or coconut milk instead of cream

Add a finely diced shallot when you add the garlic, you won’t regret it.

In college we used to joke that every fella needed to know how to make a creamy chicken dish for serving a first-time dine-over date. It didn't matter the recipe, but we all called it Chicken Seducto. This qualifies!

Deglaze with a shot (or two) of vodka after cooking the tomato paste (double that too) and the dish becomes pretty classic vodka sauce.

Wondering if you could use greek yogurt instead of heavy cream to cut back on the fat content?

Sub the dairy for sour cream, add some onions, serve it with spaetzle or other dumpling and you’ve got chicken paprikash. Yes, my spouse we would remarry me for this.

This was really good, and the leftovers reheated well and made a great lunch! I did make some modifications based on some notes. After browning the chicken, I sautéed some mushrooms until nicely browned, removed from pan and then sautéed some finely diced shallots and garlic until soft. Added the tomato paste and after a few minutes deglazed with a splash of vodka. once that cooked off, I added the broth and followed the rest of recipe, adding the mushrooms along with the chicken in that step.

This recipe nearly caused a divorce in my household as my boyfriend got so mad at the amount of oil I had splattered everywhere. Also I used chicken thighs as it was the only thing I had in the fridge. Frankly the outcome was a little gross, between the fattiness of the thighs and the creaminess of the sauce. I know, none of this is the fault of the recipe, but I guess my advice is don't use thighs and get a boyfriend who doesn't hover over you while you cook.

As a newlywed, my first dish was this! I added extra red pepper flakes for more heat, and doubled the amount of sun dried tomatoes for extra tangy-ness. I also threw some basil into the sauce after removing the pan from heat, as well as extra for garnish. Came out great!

Threw some vermouth in to deglaze the pan.

I made this as written. It was very tasty and the whole family enjoyed it, and I liked the overall technique in the recipe. The sauce was yummy mopped up with bread.That said, I doubt me or my partner would have been impressed by this kind of food. Butter, cream and parmesan on chicken is rich. It's good, but if we want to splurge, we'd rather do it on something else!

So if it’s like a curry but without spices and with sun dried tomatoes, it’s nothing like a curry. *shrugs*

I always put toasted garlic breadcrumbs on top, with a little bit of cumin. It's my version of curry not curry!

Great recipe. Keep in mind: The sauce is mostly heavy whipping cream, so this is a heavy dish. I usually prefer the somewhat lighter, Pierre Franey-style chicken-breast recipes, but a dish like this is great for an occasional indulgence. Plan your sides accordingly!

Had most of the ingredients in house so this was easy. Had to sub out with boneless chicken thighs, but I prefer those anyways. Also did the suggested shallot addition with the garlic (which I double as usual) and a vodka deglaze. I’m always dubious on vodka additions as I’m not sure that added much other than bringing the heat out of the pepper flakes. Served with some paparadelle. Me and the wife very happy with it; I’m sure it’s gonna taste even better the next day.

I like the Italianate flavors of this dish a lot. The one drawback I have noted after making this several times is that you have to be sparing with the sauté oil as it tends to separate out and form unappetizing puddles in the dish—using plain sun dried tomatoes (soaked a bit and dried off) instead of those packed in oil also helps in this regard.

The sauce reminds my wife and I of Julia Child's sauce nanette minus the Dijon mustard. We might try incorporating a little of that next time.

Is this freezable with heavy cream?

For dairy free folks—use Miyokos butter as a substitute for all dairy ingredients.

Lives up to the hype! I'm not a very experienced cook so I was worried for a minute that it wouldn't combine but it did and it was absolutely delicious. Goes great with rice or noodles.

Also want to add mushrooms shallota

Just made for my husband--boy did he carry on. Only changes were I used half the butter and vermouth for half the chicken broth. Very very good

Absolutely delicious! Just cook it as is and you won’t be unhappy.

Add Calabrian peppers & top cutlets w goat cheese rounds

Deglaze with vodka after shallots/garlic

Delicious! Even better that it just took 30 minutes. I started with cutlets so didn’t have to slice and pound breasts. Cut the sauce in half because I only had roughly a pound of chicken. It was enough - barely - so next time I’ll increase the amount of sauce. The only change I made was to use half and half instead of heavy cream because it’s what I had. Served with mashed potatoes and sautéed zucchini.

No real notes. It just wasn’t my thing—I don’t like flabby meat or skin.

Ad onion and mushroom with the garlic